This is the kind of meal that makes you
stop and think that the simplest foods are often the most
wonderful. With only a few ingredients that are staples in most
pantries, you can create a beautiful, flavorful, heartwarming
meal from scratch. Spaghetti aglio, olio, e peperoncino is a
traditional Italian pasta dish. It's well loved by many because
it's so easy and inexpensive to make. This is a perfect solution
whenever you're in a bind. For example, if guests come over and
you've got nothing to serve, they are certain to be wowed when
you present them with this meal. It packs quite a kick from the
minced garlic and chili pepper flakes, and I highly suggest
enjoying this dish with fellow garlic lovers. Keep on going for
more. The pasta is the real star in this meal, as it's not
drenched in heavy, overbearing sauce. Because of this, it is
really important to make sure you cook the pasta al dente. In
some instances, you can get away with overcooking your
spaghetti, but this is not one of them. A good, flavorful olive
oil is also essential as is mincing the garlic finely enough to
avoid eating any big spicy chunks.
Please note: You MUST add salt to the water you are going to cook
the pasta in. Adding salt after the pasta cooks just doesn't
work, and leaves the pasta, in any Italian pasta dish tasting
flat. I usually add, about 1 - 2 TLB of salt per 16 oz.
pasta in a large pot of boiling water (I'm guessing about 4-5
quarts).

DIRECTIONS:
The measurements in this recipe can be shifted depending on
your taste preferences.

1. Cook spaghetti according to the directions on the package,
until it is al dente.
2.
Strain spaghetti and place in a large serving dish.
3.
Add minced garlic, chili pepper flakes, olive oil, salt, and
pepper, and mix together well.

Serve warm or at room temperature. With warm bread and
a good glass or two of wine. Yum!
Serves 2 to 4.S: